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June 27, 2016Author: Lily Mazzarella
1 cup small black or green dried lentils
2+ cups broth or water
1/3 cup olive oil
¼ cup apple cider vinegar
2 tsp ground cumin
1 tsp Pink Himalayan Salt
1 tsp freshly ground organic pepper
1 tsp ground allspice
¼ tsp ground cloves
¼ tsp ground nutmeg
¼ tsp cinnamon
½ cup chopped parsley and/or cilantro
Simmer lentils in broth or water for about 15-25 minutes, until lentils are soft, but still firm (overcooking will turn them to mush). While the lentils cook, combine all dried spices, salt, oil and vinegar in a small jar and shake vigorously.
When the lentils are done, strain and run them under cold water in a colander. Tap extra water out, and mix ½ the dressing, chopped parsley and cilantro, and lentils together in a bowl. Add extra dressing to taste, and adjust for salt and pepper. Extra dressing can be used on salads, or your next round of lentils!
I love this dish with tahini and the Iranian spice sumac.
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